Topic 2: Thickening agents

3 types of thickening agents

1. Starches

2. Eggs

3. Purées

What is the most widely used thickening agent?

Flour

What is roux

Used to thicken many sauces and soups, + equal parts fat and flour by weight (1lb Roux thickens 1 gal liquid)

3 stages of roux:

1. White roux

2. Blonde roux

3. Brown roux

What is beurre manie

a sauce made by simmering dry white wine with white wine vinegar and finely minced shallots.

What is a slurry

A cold liquid that consists water wine and cream

Describe a liaison

A mixture of egg yolks and heavy cream

What is the process that must be used when incorporating a liaison into a hot liquid?

You have to temper it before using - meaning add a little hot liquid to warm it up

What is reduction?

It is when a sauce is boiled or simmered and so the desired amount of water has evaporated

What is the percentage of liquid that is evaporated to make glace de viande?

75 to 90%